Poppy Seed and Pecan Strudel

Poppy Seed and Pecan Strudel

Each Easter when I was growing up, I would wake up to the smell of makoviy rulet, a poppy seed and nut roll that is a customary prepared delicacy prevalent all over Ukraine. Influencing the batter to can be very tedious, yet here I've made the procedure speedier and simpler by utilizing locally acquired phyllo baked good rather than the standard yeast mixture. A cut of this strudel with some dark tea with lemon (how we savor it Ukraine) or espresso is magnificent.


·         3 cups pecans (about 10 oz.)
·         1 cup whole milk
·         3/4 cup poppy seeds
·         10 Tbsp. unsalted butter, divided
·         3/4 cup (packed) light brown sugar
·         1 1/2 tsp. kosher salt
·         1 tsp. vanilla extract
·         6 (17x12") sheets fresh phyllo pastry or frozen, thawed
·         1 large egg, beaten to blend
·         Powdered sugar (for serving)


Preheat oven to 325°F. Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13–15 minutes. Let cool.
Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13–15 minutes. Let mixture cool.
Scrape into a food processor. Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla. Process until a paste forms.
Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave). Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides. Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath. Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length. Brush with egg.
Bake strudel until golden and crisp, 40–45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
Just before serving, dust with powdered sugar and slice.Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.

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